The supermarket I frequent has been selling a tray of 30 eggs for $2.85! So different from the days when bird flu was a scare here. Since I can't resist a bargain, I've been cooking with many eggs.
I'm using only eggs for this recipe. The eggs pictured are salted eggs on the left and century eggs on the right.
If the salted eggs come covered in charcoal, they can simply be washed under running water before being hardboiled.
The century eggs are covered in clay and rice husk. It has to be removed by firmly knocking it against a hard surface, much like for hardboiled eggs. It doesn't need cooking, its ready to eat. However, the taste may take some getting used to.
Steamed Eggs with Century Eggs and Salted Eggs
350ml water, or twice the volume of eggs
2 salted eggs, hardboiled
2 century eggs
pinch of salt
Chop up the hardboiled salted eggs and century eggs (I used an egg slicer) before mixing in with the eggs, water and salt. There's no need to beat the egg mixture or there will be an excess of bubbles on the steamed surface.
Distribute into individual portions or steam it all in a shallow dish for 10-15 minutes or until set.
When ready, drizzle with sesame oil or soya sauce, garnish with chopped spring onions. Serve this together with rice and other dishes.